Dare to Ask What Is Inside – Chueotang

A steamy bowl of soup is necessary to maintain warmth during both the fall and winter, especially in Korea where soup cannot be missed on any Korean table. Koreans in the past have believed that any herbs and vegetables, and even animals, could be turned into food ingredients if they have nature qualities that seem beneficial to human health. Literally, anything could be turned into a meal; for instance, black goat and notoriously, dog, though canine on the menu is not so dominant a dish these days.

This month’s special is something which expats might hesitate and agonize over attempting a sip or not. Chueotang shares a similar appearance and savory taste as all other tang (soups), but that impression only lasts until you know the main ingredient of the dish, which is mudfish, or loach. Mudfish is very well-known as a seasonal health food high in protein and vitamin A. It is not only cooked in soup but also fried and consumed between July and November, when the nutritious mudfish reaches its peak growth period.

This autumn, this delicacy can be served in two ways, with the mudfish being either “visible” or “invisible.” Due to its appearance, people prefer it to be ground before being cooked these days. However, Koreans regard the recipe to be traditional only if it has the whole mudfish in it. It is often cooked with tofu and finished with flour juice to reduce its unpleasantness. Other than the main ingredient, both recipes share red-chili paste, soy bean paste, dried radish leaves and perilla seed powder. Often it is served with suyuk (boiled pork slices) and geotjeori (freshly-made kimchi). This combination of ingredients creates a harmonious blend and a different set of flavorful fireworks.

Its taste may be difficult to distinguish between other soups like Gamjatang (pork spine soup) and other Haejangguk (any kind of hang-over soup). However, it is worth a try for the fact that it challenges us with its unusual appearance. Even if you are not interested in any Korean fish recipes, Chueotang does not even deliver a tiny glimpse of fish nor even the accompanying odor. In fact, you will not even recognize what is inside!
Do not be afraid. Chueotang could be a starter for you to relieve your ichthyophobia this autumn, and expand your knowledge and competence level of Korean dishes!